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Variety: Cabernet Sauvignon, Merlot & Syrah
Type: Dry red
Vintage: 2015
Winemaker: Erdevik / Coral Wine
Region: Serbia & Croatia
Alcohol: 14,5%
Best served: 16°C
Pairing: red meat, lamb, roasted meat, matured cheese, think red

Variety: Riesling
Vintage: 2016
Winemaker: Tomac
Region: Plešivica, Croatia
Alcohol: 13%

Variety: Sauvignon blanc (oaked)
Producer: Coral wine, Croatia
Wine origin: Erdevik winery, Serbia
Vintage: 2016
Alcohol: 13.5%
Ageing: in oak barrels and 300 days in the sea

Variety: Riesling, Sauvignon blanc, Pinot Gris, Graševina (Welschriesling), Gewurtztraminer
Type: Dry white, late harvest, barrique, organic, vegan
Vintage: 2010
Winemaker: Enjingi
Region: Kutjevo, Slavonia, Croatia
Alcohol: 14,1%

Soort: Babić
Type: Dessert wine, sweet, organic, vegan
Winemaker: Testament
Alcohol: 14%
Best served: 8-10 C
Pair it with: Everything chocolade ;)

Variety: Merlot
Type: Dry rosé
Vintage: 2011
Winemaker: Kabaj (SLO)/ Coral Wine (CRO)
Region: Slovenia (Goriška Brda)/ Croatia Adriatic Sea
Alcohol: 14.5%
Best served: 10-12°C
Pairing: lobster, salmon, tuna, duck, lamb, brie a

Variety: Riesling, Sauvignon blanc, Pinot Gris, Graševina (Welschriesling), Gewurtztraminer
Type: Dry white, late harvest, barrique, organic, vegan
Vintage: 2010
Sea ageing: 300 days
Winemaker: Enjingi /Coral Wine
Region: Kutjevo, Slav

Grape: Teran
Type: Dry red wine
Vintage: 2016, 2017
Winemaker: Coronica
Region: Istria, Croatia
Alcohol: 14%
Best served: 16-18°C
Wine pairing combination: red meat, ripe cheese, grilled fish or bbq

Variety: Plavac Mali
Type: Dry red wine
Vintage: 2009
Winemaker: Korta Katarina
Region: Central Dalmatia
Appellation: Dingač & Postup, Pelješac
Alcohol: 15,5%
Best served: 16-18°C
Pairing: dry aged steak, red meat

Variety: Istrian Malvazija
Type: Dry macerated (orange) wine, organic, vegan
Vintage: 2016
Winemaker: Clai
Region: Istria, Croatia
Alcohol: 15,5%
Best served: 12-14°C
Pair with: red meat, steak, tuna, salmon or white fish, matu

Variety: Pinot Noir
Type: Dry red wine, vegan
Vintage: 2017
Winemaker: Tomac
Region:, Plešivica, Croatia
Alcohol: 12,5%
Best served: 16 °C
Pairing: liver, beef cheek sous-vide, goulash, ossobuco, pasta bolognese, lamb<